PAN ROASTED SALMON with NECTARINE SALSA This is a wonderful way to cook the best fresh wild salmon; it’s a quick pan roast that they use at Ray’s Boathouse and it’s great. The salsa is optional but pretty great too. To serve 4, you’ll need: 4 8oz. salmon fillets, skin on Salt and pepper 2…
PASTA WITH FRESH TOMATO SAUCE This is a great recipe to have on hand when it’s hot, you don’t wanna cook, but you want something good. You can use more or less olive oil, vinegar, and salt – these are guidelines. ¾ C. good olive oil 1 ½ Tb. balsamic vinegar 1 ½ Tb red…
PASTA with PEAS and MINT PESTO This is simple, inexpensive, and really tasty; fresh spring peas and new mint will guarantee you a fine meal. To serve 4, you’ll need: 1 Lb. pasta (shells or any small cup-shaped pasta) 1 C. fresh peas (you can use frozen & thawed in a pinch) Mint pesto (recipe…
POM CLOUD This is my favorite kind of dessert – simple, delicious, elegant, and not that bad for you. The pomegranate seeds add great vitamins and make it festive and pretty. For each parfait, you’ll need: 3-4 thin almond or ginger cookies, crushed ½ C. lightly sweetened whipped cream Shaved best quality dark chocolate Pomegranate…
PORK TENDERLOIN with FIG ONION RELISH This was adapted from a more complex recipe, but the results are just as good; the relish would also be good with chicken or even duck. To serve four: 1 1 to 2 lb. pork tenderloin (brined if possible) 8 dried Mission figs, soaked in hot water for an…
Port Orchard Pasta This is a recipe I came up with at Toni’s place in Port Orchard, hence the name. It’s a takeoff on the classic Italian ‘pasta fagioli’, but we changed it up a bit. To serve 4, you’ll need: Olive oil to coat the bottom of a large skillet 1 pound pasta, preferably…
PULLED PORK This has become a real staple in our house. Whether it’s football time, summer time, or just pork time, this is great. To serve 6 to 8, you’ll need: 1 Tb. olive oil 3 Lb. boneless pork shoulder roast 1 C. beef stock 1 large white onion, diced 1 C. good ketchup ¼…
PUMPKIN PENNE This is a great fall dish, lovely as a side or as an entrée. For 4 entrees, you’ll need: I lb. penne pasta 1 large onion, chopped 2-3 cloves garlic, minced 1 large red pepper, chopped Olive oil 1 C. (approx.) dry white wine ½ C. vegetable or chicken broth 1 C. canned…
PUNKIN’ MOUSSE This can be in lieu of 3 different kinds of pie after certain Big Dinners which are right around the corner. During the holidays we all tend to go crazy with the good stuff, but at the same time there’s nothing worse than being so full after dinner you wanna barf. With this,…
RASPBERRY COBBLER This is one of those old-time recipes that almost everyone has an interpretation of; this one has served me well over a lot of years and is always delicious. For about 8 servings, you’ll need: 2 C. flour or whole wheat pastry flour ¾ C. raw sugar (not as harsh as white sugar)…